Chilled Quinoa Salad

Quinoa (KEEN-wah) is an ancient Inca crop typically thought of as a grain. However it is the seed of a leafy plant related to Beets, Spinach, or Chard. It has a fluffy texture and a nutty taste. It is a great high protein option, and a perfect substitute for rice.It is also Gluten Free. Quinoa is becoming ever more popular for its versatility in cooking. It can be used to create everything from breakfast porridge's to tasty chilled salads. I have experimented with it to various results, and find this chilled Quinoa Salad based on one I had from PCC Natural Market to be my favorite. Quinoa’s nutty yet subtle flavor lends itself as a great pallet for flavor experimentation in your kitchen. It can be found in most “health” stores in the bulk aisle, and in many traditional markets next to the rice and couscous options. The options for this protein packed seed are endless. 

 

Chilled Quinoa Salad
Serves 4-8 


Ingredients:
1/2 to 1 cup quinoa, cooked.
red, yellow, & green bell peppers-diced, about a quarter cup each

green onions-chopped, to taste

corn kernels, 1/4 cup

pinto beans-cooked and chilled, 1/4 cup

10-20 halved cherry tomatos

garlic, cumin, oregano, sea salt, pepper, adobo powder, paprika, fresh cilantro, to taste

lemon or lime juice to taste
olive oil

Quinoa is cooked just like rice. 2 parts boiling water to 1 part quinoa and a little olive oil. Generally 1 cup quinoa to 2 cups water. This will go a long way, so if this is just for one to two people I would start with 1/2 cup quinoa to 1 cup water.

Once quinoa is cooked, place into fridge to cool. Once cooled add spices and veggies and combine. Add lemon or lime juice to taste. Add olive oil until the salad is moist, start with 1 to 2 tablespoons and add as needed. Place in fridge to chill until serving. The quinoa may absorb the citrus juice and olive oil while it chills and may need on or both added before serving.

           Mix well and chill. A great side dish or light lunch option.

Drunken Prawn

While on a business trip to Singapore in April 2010 I was treated to dinner at Jumbo Seafood...Panic set in when I realized I was a 16+ years vegetarian in a Seafood lovers paradise. I decided to adopt a "when in Rome" attitude and try everything that was ordered..To my surprise I kind of fell in love with the Drunken Prawns.Giant,bright red, eyes, legs, and antennas attached....And so it began,  a vegetarians slow decline into learning to eat and cook meat....There may have also been some indirect pressure from a Kate or two, who plied me on accident with their omnivore meals.

From Vegetarian, to Omnivore, to blogger..I am here to share my love of cooking,baking and general experimentation in my kitchen and in the kitchen's of others. I have been stepping out my food "comfort zone" for about a year now, join me, and have some fun!